I call this the ultimate vegan chocolate cake because it’s so rich and flavorful, there is no need for the “vegan” disclaimer. Even the staunchest non-vegans approve! Prepare this cake for a birthday party, a fun get-together, or simply to fill your home with the comforting aroma of freshly baked cake. The result is slightly fudgier than regular cake, and a little goes a long way to fill you up. I’ve paired this with a vegan icing that, when applied while the cake is still warm, absorbs into the cake and adds an incredible richness to each bite. Bon Appetit!

Serves 10-12

Vegan Chocolate Cake

Ingredients

For the Cake:

1 1/2 cups flour

1/2 cup sugar

1/2 cup coconut palm sugar

1/4 cup cocoa powder

1 teaspoons baking soda

Dash of salt

1 teaspoon vanilla extract

1 tablespoon vinegar

1/3 cup +1 tablespoon coconut oil, melted

1 cup vegan milk (almond, rice, soy)

For the Frosting

1 cup coconut milk

1 tablespoon cocoa powder

1 tablespoon coconut palm sugar

1/2 teaspoon vanilla extract

Directions: Preheat the oven to 375 degrees Fahrenheit. In a large bowl, sift together the flour, sugars, cocoa powder, baking soda and salt. In a separate small bowl, whisk the vanilla, vinegar, 1/3 cup of coconut oil and milk. Add the wet ingredients to the dry ingredients and fold until evenly combined. Pour into a baking dish greased with 1 tablespoon of coconut oil.

Bake for 30 minutes, or until a toothpick comes out clean.

For the frosting, use coconut milk that is thicker, which can be achieved through refrigeration. You can use a BPA-free brand, such as Native Forest or Aroy-D. Omit any liquid. Whisk in the remainder of the ingredients. When the cake has cooled from the oven, pour the frosting over and spread until evenly distributed.